Outrageous Cake

Y’all…i’m in deep.

I mean, who am I?

I have just been creating stuff right and left here on the blog.

I’m pretty sure I pull these things out of nowhere.

On another note, let’s talk about fasting for a second.

On Monday, I had a client tell me that he couldn’t exercise because he was fasting for 6 weeks.

This is apart of his religious belief.

When I asked him what the “fasting” regulations were he told me that he could only eat and drink before sunrise, and after sunset…for the next 6 weeks.

My first thought was…I’d freaking die!

My second thought was…what? No water! I’d pass out!

ESPECIALLY in this Houston heat.

I then proceeded to tell him how my parents tried to get me to go to an overnight fasting social when I was in the fifth grade at my local Catholic church.

Ya, that didn’t happen…sweet talked my way out of that one.

How could I possibly not eat for 12 hours?

Are you kidding me?

No board game or sleepover with my friends would keep me out of the cookie jar.

I’m pretty much a model Catholic.

Anyway, I comend my clients effort in sticking to his religious rituals.

However, the only thing I could think about is what I would eat after the fast was completely over.

Oh, and maybe I just might make this for my client once his fast is over.

Y’all…my dad says this cake is outrageously delicious.


Remember those Tahini Honey Roasted Cashews I made on Monday?

Ya…well, I pulverized them into a Tahini Honey Roasted CASHEW BUTTER!


Then I added toasted coconut + sweet banana and made this crazy a** cake.


This stuff is super gooey…almost like a gooey butter cake.


But it’s completely butter-less & flour-less…say what?


Oh, and it has additional chopped up tahini honey roasted cashews inside of it.


Plus, since we are calling it a cake…I had to make a maple cashew butter glaze for it…duh.


I win!



Toasted Coconut Cashew Banana Cake
Recipe type: Dessert, Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
A melt in your mouth banana cake made with creamy homemade tahini roasted cashew butter, sweet, ripe bananas, and toasted coconut flakes. Chock full of extra roasted cashews and topped off w/ a maple cashew butter glaze.
  • For the cake:
  • 2 c. tahini honey roasted cashews (see my recipe index or the link in the text above)
  • 2 large, very ripe bananas, mashed
  • 2 large eggs
  • 1 t. pure vanilla extract
  • 2 T. pure maple syrup
  • ½ t. baking soda
  • 1 t. apple cider vinegar
  • 1 c. unsweetened, flaked coconut, toasted
  • ½ c. tahini honey roasted cashews
  • For the glaze:
  • ¼ c. tahini roasted cashew butter, see below
  • ¼ c. pure maple syrup
  • 2 T. coconut milk
  1. For the cake, preheat the oven to 350 degrees F. Grease an 8x8 baking dish w/ cooking spray.
  2. In a large food processor, process the cashews until a creamy, smooth cashew butter forms, about 5-10 minutes, scrape down the sides of the bowl as you go.
  3. Take 1 c. of that cashew butter (save the leftover for the glaze) and place it in a large mixing bowl along with the bananas, eggs, vanilla, maple syrup, baking soda, and apple cider vinegar.
  4. Mix until smooth.
  5. Fold in the toasted coconut and cashews.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let cool completely, cut into squares and drizzle with the glaze.
  8. For the glaze, place all of the ingredients in a small mixing bowl and whisk until smooth.
  9. Drizzle over the cake squares.


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